Okay…it’s 10:00AM and I’ve already eaten half of my lunch…..bad bad bad. I just couldn’t resist. I had to try it.

You see, last night at 11:00 (Why do I always start these projects at 11pm?), I needed to make something for my lunch. My mom flew in last night (wahoo!) and we ate dinner out with her last night. It was great fun, but it also presented the hurdle of no leftovers for a quick and easy lunch.

Don’t get me wrong, gluten-free lunch is not hard.
I just like to sleep in.

So at 11, I decided to play around a try a new wrap recipe. I love Cindy’s wraps (she is the one who first modified a recipe she found and made the one posted on this site….it was posted with her permission). But sometimes the wraps are really more dense and chewy than I want.

I used to eat lavash bread sandwiches. Lavash bread is a kind of Middle Eastern bread which is long, thin, and flexible. Originally when I had asked for a wrap recipe, I was looking for something to make the same lavash turkey sandwiches that we LOVE in the summer.

Really… nothing replaces a fresh smoked turkey sandwich with sprouts, a little mayo/tahini and balsamic vinegar sandwich when it is hot outside for me. It’s the perfect summer lunch. NO BAKING! But ah.. now I’m gluten free and baking is part and parcel for me. I really prefer the flavors of gluten free home baked goods to the store bought ones.

So last night I realized that we had Boar’s Head Smoked Turkey (all of their meat is GF!) in the fridge. (OH YUM!) and it was time I figured out the lavash bread. With Cindy’s adaptations as lead and my own experiments as of late, I was feeling fairly confident.

Lately I have been playing with adding more water to Cindy’s recipe – up to one cup. This made the batter more like a pancake batter which I just poured on to a large piece of parchment on my jelly roll pan and baked it. And it worked perfectly. It saved me the trouble of having to push the dough out to make it thin. However, I was still left with a bit of a dense, chewy center. (Especially in the center of the pan where it sinks a bit.) I have really been working toward recreating the evenly thin and non-chewy texture of the lavash.

I think I have it.
And man, it’s good.
Evidence: my lunch is almost gone and I still have two hours before lunch time. =S

This recipe has some added benefits beyond it’s consistency too. It is egg-free and can be easily made to be dairy-free with the substitution of a non-dairy powdered “milk” in lieu of the powdered buttermilk.

And it uses whole grains! (If you don’t like sorghum, you can replace it perfectly with rice flour. Keep in mind that rice flour makes the bread more dense/thick, so you may wish to add another tablespoon of water.)

I hope you like this recipe too. To be honest, this is now my preferred gluten-free wrap bread recipe. I’m heading home after school to make another. We’re having sandwiches for dinner……

Mix together the water (start with 3/4 cup), agave nectar, olive oil and vinegar.

Pour the liquid ingredients into the dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough – maybe even a bit more wet.

Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think – but the extra water helps push it out easier.)

Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag. (I rolled mine up in the parchment paper and then tucked it in to a gallon size Ziploc last night before heading off to bed.)

I’m expecting a shipment from Bob’s Red Mill with my millet and sorghum flour any day now, and this (along with you sorghum-flax bread) are at the top of my “To-Make” list. Thanks for the great recipe!

Oooh, there’s a boarshead plant right down the road!! We should have plenty of it available here. I just have to track it down. It never occured to me that MEAT would have gluten in it. How ridiculous…is it from what they feed the animals, or the processing? Do you know?

I have a sandwich that I love, which is similar to yours, that I used to make on pita or naan. I haven’t been adventurous enough to try either of those GF yet, so maybe I will just try this first! Thanks.

This looks terrific — do you think I could substitute honey for the agave? Also, is the milk powder to add extra protein? Do you think that one could substitute milk for part of the water and achieve the same consistency? (I guess the answer is just to try it, but I thought I’d check with you first in case you already had!) Thanks for your great recipes.

Rochelle –

Absolutely feel free to substitute honey or even sugar for the agave called for in the recipe. However, about the milk…. every time I have tried what you have suggested (using milk for part of the water and omitting the powdered milk), I end up with a more dense bread.

I have NOT tried it with this recipe though and I am curious if it will work. Since there is no dense middle, maybe the added liquid milk won’t change/alter the consistency so much. If you try it, I hope you will come back and let us know.

So I made this, already, since I was doing some other baking. I didn’t have millet flour that wasn’t in a mix already so I subbed Quinoa. I did half of it plain and half with the spices. I like that the spices cover up some of the bitter flavor from the quinoa. This isn’t my lovely naan, but it will definitely do! Hummus, here I come!

I really like the flavor of Teff and I’m very glad it is a wonderful substitution! I will try that substitution.

But if you want to use quinoa, toast your quinoa flour on a parchment lined jelly roll pan in a 250 degree oven for two hours. It will not brown. Let it cool, and then store it tightly sealed in a cool dry place, preferably refrigerated. The most that should be done at a time is 16 to 24 ounces of flour per large jelly roll pan at a time. The funny taste is totally gone. The funny taste is from the saponins covering the quinoa.

If you are grinding quinoa grain, you can gently toast it in a dry pan just until it smells a little nutty. Let it completely cool, and then grind it.

A person from Bolivia who grew up eating quinoa told my girlfriend to do this. We’ve done this and it works! No bitter, or grassy taste, or smell.

Ahhhhh Kate, how am I ever going to get any painting done? Whine Whine!!! Now I have to rush out to the grocery store for thing, in order to make your Lavash wraps. Oh they sound amazing!!! Damn you! :)~ I’d never heard of lavash, looked it up on Wikipedia, very interesting.

Thanks for the inclusion on your site. Very sweet!You’ve got a delightful blog!

All you recipes always look so good! I really need to get up the nerve to buy some of those other flours, like sorghum and millet, since I’m now corn free as well as gluten free. Keep up the good work (so the rest of us can reap the rewards;)

this is absolutely delicious and so easy to make!!! I am so excited, and it came at the perfect time – I’ve been dying for a wrap and these are going to make this week’s lunch 10x easier than a basic sandwich.

I made this and threw in some cracked flax seed – it worked out great. I cut the wrap into squares and used them as hmabuger buns. Kind of like President Choice’s Burger First buns! Great first BBQ of the season. Definately keeping this one in the make every week file.

OOOOOOHHHHHH!!!!!! I am DROOLING…that just looks sooo danged gum yummy!!!! I think I’m just going to have to get over my fear of baking with yeast and go for it!!!! WOW ….mmmmm….I could so go for a wrap!

I’ve been a fan of your blog for several months now – I read it religiously !! Your recipes are always well written and easy to follow and the pictures are yummy-looking ! Your “regular” wrap recipe has become a standard at my house (I’m the only one truly GF) but both DH and DS have tried and liked it. I don’t make bread anymore – I just make wraps !! So much simpler and can be done on a weeknight (with a 4 year old in the house, that’s saying a lot !!). I ran out of potato starch so I used corn starch but they still turned out good. I just used cracked pepper but will use other spices next time. Keep up the good work !!

Kate,
I finally got around to making this today. I was having one of those “I can’t eat like a normal person, why don’t I like food anymore, everything gets me sick” moments, and I tried this wrap. It literally brought a tear to my eye because, for the first time in a long time, I remembered that I am going to get through this tough stage of learning to be gluten-free and taking charge of my health. I remembered what truly excellent food tasted like. I can never thank you enough for posing recipes that people like me can make, enjoy and savor. Thank you a million times over!

I don’t have millet flour yet, can I substitute somehting else for it?? Also, i don’t have any tapioca starch. Again, can I substitute something for that as well?? This looks so yummy and I can’t wait to try it!

You can substitute sorghum or even brown rice flour for the millet. However, the texture will be different. As far as the starches go…. hmm.. maybe 50/50 sweet rice flour and cornstarch? or 50/50 potato starch and sweet rice flour? Again – the texture will be different – but it should work.
-Kate

Well, I made this wrap this evening with your suggestion of 50/50 sweet rice flour and cornstarch for my tapioca starch substitution and used the sorghum for the millet. I’m not sure what the original recipe is suppose to taste like, but holy cow do I LOVE this!!!! It smelled so good as it was baking and I could hardly wait to taste it and was sneaking pieces from the corners as it cooled. The next time I make this I think I’ll spread it on one of my cookie sheets instead of the jelly roll pan in order to make it a bit thinner. I used all of the suggested seasonings and it seemed like allot at first, but by the time I was done my wrap, I didn’t even notice it and I think added to the wrap’s flavor. Awesome recipe!!! Thanks for the substitution suggestions.

I used this to make pizza for my wife, she absolutely loved it. She has been begging me to make it again, although I keep fiddling with the recipe to see if I can get some different results. Next time I make pizza though, I’ll do it this way for her, I’ll fiddle with it some more later.

Yes, I have tried it without yeast. I found it to be too dense for me. I also replaced the yeast with 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder. That helped some.
Hope that works!
Kate

So great. I’ve made it well over a dozen times. Put just cinnamon in and wrapped with bananas and pb. Used as the b est pizza crust ever. Even my picky-poo, pregnant, gluten-eating daughter said it was “rockin!” I have used all kinds of spices and it is yummy each time. Very fast–love that!

Also, I’ve used teff instead of sorghum–excellent. And I used finely ground almond meal in place of the milk powder. Different texture, but really good. It seems this recipe is impossible to screw up. It is my number one gluten free, casein free, cane/artificial sugar free recipe. Thank you!!!!

My husband and I made this, but like with Cindy’s wraps instead of the jelly roll pan we used a cookie sheet lined with parchement paper and then used 8 english muffin rings oiled the insides of them and then dusted a little corn flour on the bottom of each ring then used an ice cream scooper and dropped heaping scoops in each ring and then dusted the top a with a bit more corn flour (a small plastic colinder with small holes, gives a perfect even dust) pressed down each one lightly (use parchement paper to press them) just to make them a little more even. Cooking time is about the same. We also added 1 more tbsp of yeast to give it more of a rise, these make perfect burger type buns. We also mix our flours up, soughum armanath, millet, quinoa, soy, white or brown rice, buckwheat. the 2 best are buckwheat/white rice and then 1/4 cup of flax, or sourghum/millet with either flax or sesame seeds. Thanks for the good food

This is fantastic! I was a bit concerned when I heard about how you spread this out — I thought it was like realtor code for “needs tender loving care.” Instead, it was really easy. I didn’t have the sorghum flour so I substituted oat flour and I was craving caraway so I put in salt, pepper and caraway as my spices. Hot out of the oven I cut it into 4 pieces and made a small wrap sandwich – spread cheese, roasted turkey, and grilled red peppers. It was superb! Then later I used it like pita bread and dipped it into my homemade jalapeno hummus. Thanks or thanks for the recipe!!! It will become a regular in my kitchen!!!

A recipe that appeases my bread cravings as I go GF! I ran to Whole Foods immediately and spent half a mortgage payment on GF baking supplies but it was worth it. Couldn’t find sorghum so I used brown rice flour, and a bit more water, and the texture is gummy but not unpleasantly so, if that makes sense. Would that be expected from adding rice flour? Anyway, excellent. I’m trying the coconut cupcakes next!

I froze a bunch for my DD and it was still perfect. I made 2 double batches for her to take home, frozen, cut up. I divided it out on cookie sheets lines with parchement. Then I took an oiled Pampered Chef dough roller and rolled it to the edges.

Thanks for an awesome recipe! I thought I had messed it up because the dough was so soft and hard to spread in pan but it was so good I will be making it again tomorrow for lunch. My GF 5yr old was very happy at dinner tonight.
Thanks again

Thankyou, thankyou, thankyou
I’m new to the world of GF and I was very disheartened with the results I got from the “ready” mixes I’ve found. And just a little more than nervous about baking GF from scratch. (that flour stuff is expensive!!!)
This recipe and the “original” recipe have been a god send for my 2.5 yr old. So thanks again.
I’m sure you’ll be hearing more from me soon as I experiment with more of your recipes!

Hi Kate,
May I teach your GF Lavash Wrap recipe in one of my classes in Chicago this week? I will say it is from you and give them your blog. I usually use the Breads From Anna Yeast Free Bread Mix for wraps but the store I am teaching at does not carry her mixes. Then I found your recipe. It is terrific! Please let me know if I may publish it and accredit the recipe to you.
Thanks! Jen Cafferty, Founder, The Gluten Free Cooking Expo

Hello,
I bumped into your website (Gluten Free Gobswacked) I write an allergy page for a local food co-op newsletter and I just read the “Gluten Free Sandwich Wrap – Take 3) recipe. It sounds like something my readers would really enjoy. (I can’t have yeast, so I’d have to adapt it for me.) Would you give me permission to print the recipe in one of my monthly articles? I would of course print the source including the website – it might even generate more readers for your website.
Thank you, Terri S.

Again, great recipe! I’ve made quite a few of your recipes and every one of them are awesome! I make this 2-3 times a week and everyone likes it, much better than any store bought wrap I’ve had! I prefer this over a loaf of bread any day. Taste great as a pizza crust too.

This is fantastic! Thank you so much for posting this! I am new to all of this, and I had purchased a (very expensive!) loaf of rice bread from the store. It was terrible (!), and I was depressed, then I found this, and it is SOOO yummy. It gives me new hope!

I skip the powdered milk altogether, and now I also substitute one tablespoon baking powder for the yeast, it is a slightly different texture but still works great. The parchment paper works fabulous. Make sure the consistency is more on the wet side like cookie dough, like she says, and not like bread dough. It is important to get the texture right, if there is not enough water it won’t spread properly. Next step is to try it as pizza crust like someone else mentioned. Fabulous!!

hi! This recipe is amazing! My whole family loved the wrap, which we quickly made into tacos. I did make a few adjustments b/c of no corn & no dairy. I used guar gum & 1 T of almond meal instead of dairy powder. Mine seem thicker than your picture, any ideas? I will try to get some nondairy powder and try again. I think I baked it a little long so the outer edges were kind of crispy like pita chips…we loved it. I will definitely make it again specifically for “chips”. One other question, if I may, what (if any) differences do you find between tapioca & potato starch?
thanks again!!!

Pure genius!! I have been admiring your site for a while and have made a couple of your recipes. I love this bread. I made it today while I had guests over and they loved it too. I even sent home a little package of the dry ingredients with my friend for her to make it herself because she eats gluten and doesn’t have the flours. I will be making this again tomorrow…and no it won’t last a day! Thank you for sharing your wonderful gift of food. I did do some substitutions on the flours because I didn’t have tapioca and the 50/50 sweet rice & cornstarch worked wonderfully. I also used honey because I don’t have agave. Thanks again…first real bread that tastes good since going gluten free in February.

I just made this and OH MY!! Delicious!! I forgot the yeast in the first batch and I still LOVE IT!! (The second batch is in the oven and has yeast! Can’t wait to compare)

I made a turkey wrap by spreading some soy cream cheese mixed with fresh garlic on the wrap, then Boars Head turkey, tomato, broccoli slaw, fresh spinach and peppers. Gotta quit typing now so that I can go EAT!!

I made this today to try as a substitute for a pita for my daughter who will be home for Christmas. We always make gyros and wasn’t going to if she couldn’t have it. I thought it was GREAT. I added Pampered Chefs Rosemary herb seasoning as she loves that. I can see her having this for pizza crust, Indian tacos anything she used bread for. I think (if she likes as much as I think she will) I’ll make up a bunch of dry mixes in baggies for her. She has olive oil and cider vinegar so can whip this up in a hurry as she’s a busy grad student.

Has anyone used Pamper Chef stones for GF baking after they used it with regular flour? I was wondering if there would be a problem. I didn’t think so but to be safe have been using parchment paper on my stones or metal pans.

I made this recipe yesterday (and again today). Its amazing. I substituted 2 tablespoons of the water with my husband’s organic soy coffee creamer. Cut the agave back to 1 teaspoon and omitted the powdered milk. The second time I added two cloves minced garlic and oregano instead of the spices. I could eat this bread for every meal. I am going to try it as a breakfast wrap with eggs, etc., make pizza and eat sandwiches again!!! Thanks for making me feel like I am eating normal again.

I have found that this wrap can be frozen and is almost as good as when it went in the freezer. I laid it on a piece of plastic wrap and put another on top and just rolled it up. Placed it in a freezer bag and stuck it in the freezer. A couple of weeks later, I took it out of the freezer and let it sit until it was thawed. It made a wonderful sandwich. I am so excited to have something that I can make ahead and freeze for those days we need something quick. Yeah!!

WOW. Can I nominate you for an award, perhaps saint-hood? This bread ROCKED! It actually held together, was chewy NOT gummy, and tasted good! A++ Even my snobby European boyfriend liked it, and he usually turns up his nose at my bread-ish concoctions.

For those without milk powder, I did half 2% for the liquid plus 1 Tb almond meal and 1 Tb flax seeds and it worked great.

Kate,
Still making this awesome bread as my son and I love it! I have a question for you, do you think this could be modified to make flour tortilla replacement? I am still looking for a GOOD tasting, good texture tortilla recipe and this has the texture and the taste but is oven baked vs. rolling out and pan frying. I am not a pro with the whole water to starch/flour ratio thing and am wondering if you had thought about this in that application. I so miss flour tortillas and haven’t quite embraced the corn ones unless they are deep fried. Any input would be appreciated. You are awesome~ Thanks!
Michelle

I just made these using the CucinoPro Flatbread maker that presses and cooks tortillas at the same time. I had to dust my hands with a bit of extra flour to be able to roll out balls of dough but it worked GREAT!! The recipe as written made 4 medium sized “tortillas”. I plan to try without the yeast since they cook so quick in the press and don’t need to rise.

I made this today and the flavor was great, but I did something wrong. When I tried to spread the dough it was very elastic and I had many holes in the dough. It was very hard to work with. I have made an earlier edition of this wrap and I have not had any problems. Do you have any idea what I might have done wrong?

I just have to say that I’ve been LOVING this recipe. I discovered accidentally that if you leave out the xanthan gum entirely, and don’t replace it with guar or anything, the bread is more flexible and rolls better. It rises less, but rolls beautifully. I don’t know what actual Lavash Bread tastes like, as it’s something I never had before (recently) going GF, so I have nothing to compare this to, but I love it anyway.

I was making the recipe from memory (that’s how often I’ve made this recently), and I forget the gum, and added 2 TABLESPOONS of oil by mistake – and it was FANTASTIC. It was a bit too oily, but I fixed that by flipping the bread partway through baking and letting the other side “dry off” a bit, and I think I baked the whole thing for about 20 minutes total, but it was sooooo good. I like a dill weed/garlic powder combo for seasoning. I’ve also been doing the adding more water thing, so the dough pours, so that may be the reason for the damp bread, but as I said, flipping it fixed it. THANK YOU for this recipe!!

I just found your site yesterday while searching for GF/lo carb menu ideas. I got so excited by this recipe for lavash bread that I made a batch immediately. I didn’t have millet or sorghum flour on hand, so substituted garbanzo fava flour (we have no reactions here) and brown rice flour for them. I had some Penzey’s Italian dressing mix on hand, so added that as a flavoring instead of the herbs listed. WOW!

I baked half the batch as you suggested. I fried the other half on a griddle – I think I like that cooking technique even better. The results were thinner, flatter, and ended up looking more like store bought (which helps me pass GF dishes off to the rest of the family).

I made wraps for my girls this morning using the bread, some Boar’s Head Turkey, julienned cucumbers and carrots, spinach leaves and homemade wasabi mayo. Both have texted me (one from school – tisk tisk, the other from the beach where she works) raving – neither one knew their wrap was GF. Proof positive GF eating can be delicious!

Thank you thank you, your blog is a blessing, I am just starting to eat Gluten free TODAY and already feel overwhelmed by all the things I cannot have. So am now going to study your recipes and try them one by one. I am sure I was meant to stumble upon your blog, and am so thankful. xxx Nicola from Cape Town.

This recipe is fantastic! I did find that 1 1/2X recipe amounts still fits on large baking sheet. A trick for rolling out smoother and more even is this: place batter on parchment paper, spray lightly (mist) with oil and then place another sheet of parchment on top. Then using rolling pin, roll out smoothly and evenly and place on baking sheet.

Leave the top parchment on during first 5-7 minutes of baking, and after that it will easily lift right off. It naturally separates from dough as the dough bakes. I loved the look of the edges better doing it this way.

I didn’t have ground fennel so left that out and taste was great! The second time I made it I used the salt and pepper and added granulated garlic, dried basil and dried oregano…really good!

Will definitely make this again and again and pass along to others. thanks for the great recipe.

Now that I’m obsessed with this recipe and use it as my go-to for sandwiches, I figured I would drop you a comment to say THANK YOU THANK YOU THANK YOU for sharing it! I recently returned to a gluten-free, dairy-free diet and have been gazing longingly at lavash bread in the grocery store. My favorite is Di Lusso’s cracked black pepper turkey lunchmeat, spinach, a little red onion, avocado, sometimes sprouts/tomato/mayo…yummo. I still need to try it as a pizza crust, breakfast sandwich/wrap, hamburger bun, etc. So versatile!

I do find that it’s hard for me to spread it perfectly even, so I do end up with some crispy edges sometimes before the middle is done, but the crispy edges are good! When that happens, I just cut it like bread slices rather than wrapping it.

I made the whole Grain sandwich wrap bread last night. Just simply excellent! Great out of the oven with shrimp salad and white wine and strawberries. Superb, and a more intense spiciness the next morning with eggs. Thanks!

Wow! Thank you sooo much!
I have been working months on trying to make a decent egg free, wheat free, rice free bread. With school approaching I was REALLY starting to worry what I was going to put in my son’s lunch box (he has quite a few food allergies so I was already limited even before the wheat allergy was added)!
I plan to use this for sandwich roll-ups, gyros, soft tacos, fajitas… And tonight, sniff, after spending a fortune on flours, starches and gums and mixing up I don’t know how many floppy, or just yucky bread, I FINALLY got the thumbs up for a CRACKER using this bread (followed the recipe and when it was done cooking, cut it in squares, brushed them with a tiny bit of oil, scattered some salt and put them in the microwave for less than a minute). These are some seriously good, crunchy crackers too.
Oh my gosh, I now can breath a sigh of relief!

I don’t have a mixer so I mixed it by hand. It was definitly quite thick and hard to spread. I used red mills all purpose baking flour, 5 tablespoons milk and 3 table spoons water, otherwise I did everything as the recipe suggested. Any pointers to the girl saving up for a kitchen aid?

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